Maltodextrin-incorporated-vacuum-dried honey powder: processing and stability

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dc.contributor.advisor Roos, Yrjö H. en
dc.contributor.author Nurhadi, Bambang
dc.date.accessioned 2016-11-24T12:46:35Z
dc.date.available 2016-11-24T12:46:35Z
dc.date.issued 2016
dc.date.submitted 2016
dc.identifier.citation Nurhadi, B. 2016. Maltodextrin-incorporated-vacuum-dried honey powder: processing and stability. PhD Thesis, University College Cork. en
dc.identifier.endpage 155 en
dc.identifier.uri http://hdl.handle.net/10468/3313
dc.description.abstract Honey is rich in sugar content and dominated by fructose and glucose that make honey prone to crystallize during storage. Due to honey composition, the anhydrous glass transition temperature of honey is very low that makes honey difficult to dry alone and drying aid or filler is needed to dry honey. Maltodextrin is a common drying aid material used in drying of sugar-rich food. The present study aims to study the processing of honey powder by vacuum drying method and the impact of drying process and formulation on the stability of honey powder. To achieve the objectives, the series of experiments were done: investigating of maltodextrin DE 10 properties, studying the effect of drying temperature, total solid concentration, DE value, maltodextrin concentration and anti-caking agent on honey powder processing and stability. Maltodextrin provide stable glass compared to lower molecular weight sugars. Dynamic Dew Point Isotherm (DDI) data could be used to determine amorphous content of a system. The area under the first derivative curve from DDI curve is equal to the amount of water needed by amorphous material to crystallize. The drying temperature affected the amorphous content of vacuum-dried honey powder. The higher temperature seemed to result in honey powder with more amorphous component. The ratio of maltodextrin affected more significantly the stability of honey powder compared to the treatments of total solids concentration, DE value and drying temperature. The critical water activity of honey powder was lower than water activity of the equilibrium water content corresponding to BET monolayer water content. Addition of anti-caking agent increased stability and flow-ability of honey powder. Addition of Calcium stearate could inhibit collapse of the honey powder during storage. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher University College Cork en
dc.rights © 2016, Bambang Nurhadi. en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/ en
dc.subject Maltodextrin en
dc.subject Vacuum drying en
dc.subject Honey powder en
dc.title Maltodextrin-incorporated-vacuum-dried honey powder: processing and stability en
dc.type Doctoral thesis en
dc.type.qualificationlevel Doctoral en
dc.type.qualificationname PhD (Food Science and Technology) en
dc.internal.availability Full text available en
dc.check.info No embargo required en
dc.description.version Accepted Version
dc.contributor.funder Ministry of Research and Higher Education, Indonesia. en
dc.description.status Not peer reviewed en
dc.internal.school Food and Nutritional Sciences en
dc.check.type No Embargo Required
dc.check.reason No embargo required en
dc.check.opt-out Not applicable en
dc.thesis.opt-out false
dc.check.embargoformat Not applicable en
ucc.workflow.supervisor yrjo.roos@ucc.ie
dc.internal.conferring Spring 2015 en


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© 2016, Bambang Nurhadi. Except where otherwise noted, this item's license is described as © 2016, Bambang Nurhadi.
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